It is originally an ingredient in Asian cuisine, a specialty of Aomori, a Japanese city located in the north of the main island of Honshū.
How does garlic turn black? We are often surprised to learn that the unique color, taste and texture of this product are obtained without any additives.
Black garlic is produced through fermentation, a technique that has been around for thousands of years. Until the 2000s, the process of manufacturing black garlic was entirely artisanal, using traditional Japanese know-how.
Since then, the process has been normalized, standardized, and industrialized almost everywhere in the world.
Garlic contains sugars and amino acids. When garlic undergoes fermentation, these elements produce melanoidin, a dark-colored substance responsible for the color of black garlic:
1- This process begins with choosing good quality garlic, as bad white garlic will result in bad black.
2- Sea water is drawn from a certain depth in order to obtain pure water, which is then poured into large stainless steel tanks.
3- The heads of garlic are placed whole in these tanks, and everything is heated to a constant temperature between 60 and 80°C to achieve a high humidity level of around 80%.
Depending on the methods, the garlic can be left in the tanks for 2 weeks, up to 2 months, in order to obtain this ebony-colored candied garlic.
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